MARINATED ANTIPASTO PLATTER
"It's really hard to stop eating this!" our testers said after trying this addicting, full-flavored medley. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight., Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.
Nutrition Facts : Calories 155 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 638mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
ANTIPASTO PLATTER
Provided by Ina Garten
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
MARINATED ANTIPASTO PLATTER
Make and share this Marinated Antipasto Platter recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Combine marinade ingredients.
- Marinade vegetables in container overnight.
- Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
Nutrition Facts : Calories 183.7, Fat 14.2, SaturatedFat 4.5, Cholesterol 22.2, Sodium 544.6, Carbohydrate 6.6, Fiber 3, Sugar 2.4, Protein 8.7
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
MARINATED ANTIPASTO APPETIZERS
Marinated antipasto is always a welcome appetizer. But to be an applauded appetizer, serve them kabob-style on small wooden skewers.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield Makes 16 servings, 1 skewer and 4 crackers each.
Number Of Ingredients 6
Steps:
- Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
- Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
- Arrange on platter. Serve with crackers.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ANTIPASTO PLATTER
Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.
Provided by Dee514
Categories Lunch/Snacks
Time 20m
Yield 1 Large Antipasto, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Sliced meats may be rolled up (into tube shapes).
- Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
- A cruet of olive oil and vinegar near by is a nice touch.
Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4
ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
ANTIPASTO PLATTER
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Provided by WMAURO
Categories Appetizers and Snacks Antipasto Recipes
Time 45m
Yield 20
Number Of Ingredients 20
Steps:
- Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
- Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
- Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
- Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
- Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g
MIXED ANTIPASTO
Steps:
- Make the marinade:
- In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
- In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
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HOW TO MAKE AN ANTIPASTO PLATTER - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
- Make sure the dry ingredients (bread, crackers) aren't next to the wet ingredients (fruit, veg) or they might get soggy.
ANTIPASTO PLATTER RECIPE - THE ... - THE KITCHEN MAGPIE
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- Using the lettuce or cabbage leaves as bowls, place any "wet" ingredients into them and arrange on the platter. You can see that we used it for the artichokes, peppers, sauce, bocconcini and more. This ensures that the rest of the ingredients on the board don't get soggy.
- Place the remaining ingredients on the platter as desired. The basil give the entire platter a beautiful smell and people can take pieces and pair it with the food.
GUIDE TO BUILDING THE PERFECT ANTIPASTO PLATTER | EATALY
From eataly.ca
- CHOOSE SALUMI. Choose two or three varieties of thinly-sliced cured meats, such as prosciutto, mortadella, or sopressata. Plan for about 2 ounces per person – except when serving prosciutto, of which, from our experience, people will consume as much as you put out.
- SELECT FORMAGGI. Choose one or two soft cheeses, such as pecorino or mozzarella, and aged cheeses, such as Parmigiano Reggiano DOP, planning again for 2 to 3 ounces per person.
- GARNISH. On a separate plate, drizzle honey, figs, and other sweet spreads to accompany the salumi and formaggi.
ANTIPASTO PLATTER RECIPE - LAND O'LAKES
From landolakes.com
- Combine Italian dressing, tomatoes and mushrooms in medium bowl. Cover; refrigerate at least 2 hours.
- Place lettuce leaf lettuce on large serving platter. Drain marinade from tomato mixture. Arrange tomato mixture and all remaining ingredients on platter as desired.
ITALIAN ANTIPASTO PLATTER - CIAOFLORENTINA
From ciaoflorentina.com
- Preheat a cast iron griddle and grill the sliced baguette until nice char marks form. Gently rub each one with a garlic clove and brush lightly with olive oil. Set on the board.
- To make the tapenade process the olives with the roasted red peppers, garlic, olive oil and red wine vinegar in a food processor until a rustic texture forms. Adjust seasonings with some sea salt and transfer to a small serving bowl.
- Add the goat cheese olive oil and fresh chives to the bowl of a mini food processor and puree for a couple of minutes until whipped. Using a small spoon stuff cherry peppers with some of the whipped goat cheese. Transfer what’s left to a bowl, cover with plastic wrap and refrigerate together with the peppers until ready to plate.
MARINATED ANTIPASTO - RICARDO
From ricardocuisine.com
- In a saucepan, bring the oil, garlic, bay leaves, thyme and pepper to a boil. Simmer over very low heat until the garlic is cooked through, about 15 minutes. Remove from the heat and add the vinegar. Season with salt and stir to combine.
ANTIPASTO PLATTER RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
- Arrange all the ingredients on a large platter. If using the sauces, place them in small bowls. Garnish with fresh herbs, then serve.
- If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours. Remove from the refrigerator, uncover, and add bread and herbs. Let stand for 20 minutes, then serve.
ANTIPASTO PLATTER (FRESH & FLAVORFUL ... - SPEND WITH PENNIES
From spendwithpennies.com
- Combine bocconcini, olive oil, and seasonings. Marinate at least 2 hours or overnight. Discard garlic before serving.
- Select two kinds of cheese and two types of meat from the list above along with 5-6 other items. When selecting items, be mindful of adding different colors, textures and flavors.
- Line a tray with large lettuce leaves or kale if desired. Arrange all ingredients on a large tray or serving platter using small bowls for items in liquids.
MARINATED ANTIPASTO PLATTER RECIPE - PILLSBURY.COM
From pillsbury.com
- In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
- When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
- Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
MARINATED ANTIPASTO TRAY RECIPE - PILLSBURY.COM
From pillsbury.com
- In medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool.
- In small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix; mix or shake well.
- In large bowl, combine carrots, onions, mushrooms and zucchini. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 2 hours or overnight.
HOW TO MAKE AN ANTIPASTO PLATTER - FLAVOUR AND SAVOUR
THE PERFECT ANTIPASTO PLATTER | IN ONLY 5 SIMPLE STEPS
From mangiamichelle.com
- Cheese. In this platter I have two cheeses. First, I have a lemon basil ricotta that can be spread onto bread or crostini. I buy really good, fresh ricotta cheese from a specialty food market that makes it daily.
- Charcuterie. In this platter I have spicy soppressata and imported prosciutto di parma. I cannot stress the importance of buying imported prosciutto. I swear I am not being a snob, but, in my humble opinion there is a huge difference.
- Marinated vegetables. I always love assorted olives. In my platter, I have green olives stuffed with garlic and sundried tomatoes, and some kalamata olives.
GREEK INSPIRED ANTIPASTO PLATTER ... - HALF BAKED HARVEST
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- Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes.
- Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
ANTIPASTO PLATTER (IDEAS + HOW-TO) - GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
- If you’re roasting veggies for your Antipasto Platter, preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Wash and trim the veggies as needed depending on what you use, (such as trimming the ends from the asparagus) and arrange them in a single layer on the baking sheet. Drizzle with a small amount of olive oil and sprinkle with sea salt. Toss the veggies to thoroughly coat them before placing them in the oven. Roast for 6-8 minutes or until the veggies are just tender. Remove them from the oven to cool while you assemble your platter.
- Arrange your cheeses, meats, and fresh veggies on your choice of platter. I used a big marble board about 2′ x 1 1/2′ with a piece of parchment paper in the middle. Add the warm roasted veggies and scatter a few smoked almonds around the platter.
WARM ANTIPASTO PLATTER PASTA RECIPE • TWO PURPLE FIGS
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- In the meantime, use your food processor or blender to make the sweet balsamic sauce. Add all the ingredients and blend till smooth. Taste and adjust the seasoning.
- Toss the hot cooked chickapea pasta with half of the balsamic sauce and toss in your favorite toppings. OR you can serve the toppings separately and the pasta separately like in an antipasto bar and have everyone assemble their pasta platter to their taste.
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